ClosedCircuit
New Member
Thats interesting CC, I only see foaming after a day or so bubbling.
I usually let tap water bubble for 24 hours prior use, add sugar cane honey and let aerate for a couple hours, then the castings go in. I don't see any foaming for at the beginning of the process. I guess local temperatures have a great influence in the behavior of the bacterial population in the tea. When I make the tea indoors the foaming is thicker too.
That is pretty interesting. I couldn't imagine what explains that. I do get some bubbling that will flare up some times towards the end of the brewing. So who knows. I just like to drive the point home that foam is not a solid indicator of ACT quality. You can see just from the difference in your and my experience that the behavior of the foam can be erratic at best.